When I was surfing for something sweet without flour I stumbled over this recipe. Reading about white beans in a dessert made me think immediately ‘Oh my gosh, what’s that?’ But thinking it over I recognized that it is a good way to substitute flour. So I tried it with just the half of the ingredients – to be sure not to throw too much away in case I don’t like beans in a cake.
I was very surprised how easily the preparing and how yummy the raw dough is. No taste of beans at all! Ok, let’s see the ready chocolate-banana-square though…
The cake is fluffy, light, and very tasty with coconut, chocolate and banana flavor. It is sweet without being too sweet. But it didn’t rise at all. Well, no baking powder and nothing to let it grow is the answer.
This is a really a new experience to taste white beans. I think I will experiment more with them soon.
- 125 g white beans (already cooked)
- 1 banana
- 2 eggs
- 1 tsp raw honey
- 50 g ghee
- 1 tbsp lemon juice
- 50 g chocolate (possibly 99% cacao)
- 40 g coconut flakes
- pinch of salt
- Let the liquid go from the white beans and peel the banana. Put all the wet ingredients in a blender and mix it until smooth. Put the wet dough into a bowl and add the dry ingredients one by one, stir continuously all well. Put it in a higher griddle and bake it for 20 – 25 minutes at 180°C.
When the chocolate-banana-cake is completely cool cut it in 9 equal pieces. Now you can decorate with chocolate and cocos flakes, put a nice lemon-sugar-cover or maybe only chocolate. Enjoy!
